Ingredients
olive oil2 tablespoons
Onion1, finely sliced
Carrots2, chopped
Lamb Leg500 grams
Garlic2 cloves, minced
Cumin½ teaspoon
ginger½ teaspoon
Saffron¼ teaspoon
cinnamon1 teaspoon
Honey1 tablespoon
Apricot100 grams
Vegetable stock cube1
Butternut Squash1 medium, chopped
CouscousSteamed
parsleyChopped
Instructions
Steps
- In a heavy-bottomed pot, heat olive oil over medium heat. Add onion and carrots, cooking for 3-4 minutes until they soften.
- Introduce diced lamb to the pot, browning it on all sides. Stir in garlic and the spices: cumin, ginger, saffron, and cinnamon. Cook for a few more minutes to release their aromas.
- Add honey and apricots, crumble in the vegetable stock cube, then pour in about 500ml boiling water, just enough to cover the meat. Stir well and bring to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 1 hour.
- After 1 hour, remove the lid and continue cooking for another 30 minutes. Then, stir in the chopped butternut squash and cook for an additional 20-30 minutes until the squash is tender and the lamb is fully cooked.
- Serve hot alongside steamed couscous and garnish with chopped parsley and pine nuts if desired.